Yield: Four 12-inch pizzas
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| 00 flour | 306 grams (2 cups plus 2 tbsp) | |
| all-purpose flour | 306 grams (2 cups plus 2 tbsp and 4 tsp) | |
| fine sea salt | 16 grams (2 tsp) | |
| active dry yeast | 4 grams (1.5 tsp) | |
| extra-virgin olive oil | 8 grams (2 tsp) | optional |
Steps
- In a large mixing bowl, combine the 00 flour, all-purpose flour, and fine sea salt.
- In a separate container, dissolve the active dry yeast in 400 grams of cold water.
- Pour the yeast mixture into the flour mixture and mix by hand until a rough dough forms.
- Add the olive oil (if using) and continue to mix until fully incorporated.
- Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic.
- Divide the dough into 4 equal portions.
- Shape each portion into a ball and place them on a floured surface or tray.
- Place the dough balls in an oven with the light on and let rise for 2 hours.
- Transfer the dough balls to the refrigerator and let them rest for 1-2 hours.
- Remove the dough from the refrigerator and let it come to room temperature before using (about 1 hour).
- Preheat your pizza oven outside to its highest setting.
- On a floured surface, stretch each dough ball into a 12-inch round, being careful not to deflate the edges.
- Top with your favorite ingredients and bake one pizza at a time for 6-8 minutes, or until the crust is golden and the toppings are cooked.